Beef Salad

Ingredients

• cold beef
• salad dressing
• Grated, chopped or sliced onion
• tomato
• Spanish or green pepper
• diced cold potatoes
• cold peas
• cauliflower
• turnips
• parsnips
• carrots
• minced parsley
• shredded lettuce
• endive
• celery
• sliced or chopped beets
• gherkin
• sliced cucumbers
• cabbage

Method

1. 1

   Dice or shred cold beef, mix with salad dressing and combine with any or as many of the following vegetables as desired: grated, chopped or sliced onion, tomato, Spanish or green pepper, diced cold potatoes, cold peas, cauliflower, turnips, parsnips, carrots, minced parsley, shredded lettuce or endive, celery, sliced or chopped beets, gherkins, sliced cucumbers, cabbage.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 302. The excerpt below is the record exactly as published.

BEEF SALAD. — Dice or shred cold beef, mix with salad dress- ing and combine with any or as many of the following vegetables as desired: Grated, chopped or sliced onion, tomato, Spanish or green pepper, diced cold potatoes, cold peas, cauliflower, turnips, parsnips, carrots, minced parsley, shredded lettuce or endive, celery, sliced or chopped beets, gherkins, sliced cucumbers, caibbage. — Mrs. Clark Mason, Bensen, 111. COOK COUNTY COOK BOOK 441 VARIATION I. — Cold chopped or cubed beef may be com- bined with any cold fish or fowl, as shallots, anchovies, sardines, salmon, cod, chicken, turkey or duck^ and mixed with salad dress- ing, and garnished with parsley, olives, capers, hard-boiled eggs, horseradish, tomato catsup, chopped pickles or chives. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VARIATION II. — Combine chopped, diced or shredded cold beef with any of the following ingredients and salad dressings: Horseradish, Worcestershire sauce, tomato catsup. Chili sauce, any kind of mixed pickles, garlics, hard-boiled eggs, chervil, tarragon, sliced pickles and capers. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BEET SALAD.— Add salad dressing to sliced, cubed or chopped cold boiled beets, either fresh or pickled, and any of the following ingredients desired: Dandelion greens, shredded lettuce, string beans, any cold cooked beans, cold potatoes, turnips, carrots, parsnips or cauliflower, minced parsley, Spanish onions, cold maca- roni, chopped hard-boiled eggs, red or white cabbage

Cook this with the app: pantry check, scaling, and the assistant.